Five chutney recipes for a saucy supper
A platter of chutneys at The Metropolitan Hotel & Spa, New Delhi
Experiment with fruits, vegetables, herbs, spices. Mash and mix them to make flavourful chutneys or dips.
A refreshing and flavourful dip, chutney is enjoyed with most Indian snacks. Finger snacks are often dipped in it, and it is also used as a spread at times. At most restaurants and even street side eateries, chutney is served alongside food as a rather important accompaniment.
Often, it is placed on tables just like salt and pepper sprinklers are, for diners to have as they please. While the refreshing green mint chutney is relished with north-Indian snacks, the subtle white coconut chutney is eaten with south-Indian dishes.
Indians are rather fond of this simple sauce or dip that can either enhance or mellow down the flavour of the dish it is being consumed with.
At The Metropolitan Hotel & Spa in New Delhi, they make 100 types of chutneys– spicy, sweet, tangy, sour- there is a flavour to suit your palate and your dish. We try some with Indian snacks. You can pair them up with anything you like!
Here are some recipes. Play with flavours and be creative in the kitchen!
- Almond chutney
Ingredients
Almonds- 200g
Green chillies- 05 gm
Ginger- 10gm
Salt- as per taste
Oil-20ml
Dry red chilli- 02 gm
Method
Soak almonds in water for 5-10 minutes.
Grind the soaked almonds along with green chillies, salt, and ginger. Add water as desired per consistency.
Heat oil in a pan and make a tempering of mustard seeds, curry leaves, asafoetida, and dry red chilli.
Transfer the ground chutney to a serving bowl and add tempering to it. Almond chutney is ready.
- Amarnath chutney
 Ingredients
Amarnath leaves- 100 gm
Ginger- 05 gm
Jaggery- 10 gm
Salt- as per taste
Amchoor powder- as per taste
Method
Wash amaranth leaves properly. Boil them by adding half a cup of water.
Add jaggery, ginger, amchoor, and salt.
Grind all these ingredients to make a paste.
- Amla chutney
Ingredients
 Amla (Indian gooseberry)-200 grams
Cumin seeds- 05 gm
Curry leaves -03 gm
Red chilli powder – 05 gm
Asafoetida (hing)-1 pinch
Jaggery -20 gm
Salt -as per taste
Oil-for cooking
Method
Pressure cook amla and water until three whistles. Once the pressure is released, open the cooker and deseed amla.
Grind cooked amla in a mixer along with little water and make into a smooth paste.
Heat pan and add some oil, cumin seed, curry leaves and hing, allow it to crackle.
Add red chilli powder, jaggery and some salt to taste, stir for a while.
Mix all the ingredients well.
Enjoy along with your breakfast or dinner.
     4. Dates and tamarind chutneyÂ
Ingredient
Dates without seeds 200gm
Tamarind packed and seedless- 100 gm
Water- 300 ml
Jaggery (gur) – 100gm
Salt – to taste
Roasted cumin powder- 10gm
Red chilli powder-05 gm
Cinnamon powder – 05 gm
Method
 Take seedless tamarind and dates in a saucepan
Add some water and turn the heat on medium.
Let it come to a boil and simmer for seven- eight minutes.
Then add jaggery, salt, red chilli powder and cinnamon powder. Mix well and put it on low flame for seven- eight minutes.
Let the mixture cool down a bit and then grind into smooth paste using blender or grinder.
Strain the chutney using strainer.
Sweet chutney is ready, let it cool and serve with dinned meal.
- Kiwi chutney
Ingredients
Kiwifruit, peeled and chopped- 500g
Clove garlic – crushed -10gm
Raisins  – 20gm
Brown sugar  -20gm
Malt vinegar- 30ml
Ground ginger -15gm
All spice -10gm
Ground cloves   – 05gm
Oil   -10ml
 Method
 Take large pan add oil and heat for a while. After this add some garlic, raisins, sugar, ginger and all spice.
Cook gently for one minute. Now, add kiwi and stir it gently.
Take a large blender and blend chutney and make a creamy texture.
Take it off the blender and it is ready to eat.
